250 ml (1 cup) unbleached all-purpose flour

180 ml (¾ cup) finely chopped toasted pecans

1 ml (¼ tsp) ground cinnamon

1 pinch of salt

125 ml (½ cup) unsalted butter, softened

125 ml (½ cup) sugar

1 egg yolk

In a bowl, combine the flour, pecans, cinnamon and salt.

In another bowl, cream the butter and sugar with an electric mixer. Add the egg yolk. Gently fold in the dry ingredients.

On a work surface, place the dough on a sheet of parchment paper or aluminum foil, and form two 15-cm (6-inch) long cylinders. Close the cylinder, twisting both ends of the paper. Refrigerate for 3 hours or until the dough is very firm to the touch.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.

Unpack and place the rolls on a work surface. Cut into ½-cm (¼-inch) thick slices and place on the baking sheets, spacing them evenly.

Bake one sheet at a time, about 12 minutes, or until the cookies are lightly browned. Let cool on the baking sheet.

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